Oven Roasted Potatoes
Published October 2017
New: October 2017
Ingredients
Yukon Gold Potates
1. Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold
potatoes crosswise.
2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
3. Cover baking sheet with a double layer (or just use a single layer properly..) of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
4. Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed (not if you actually do it tightly), but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
6. Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around
edges is sizzling and, 20–25 minutes.
8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
from: https://www.bonappetit.com/recipe/perfectly-roasted-potatoes
Oven Roasted Potatoes
Ropa Vieja
Ropa Vieja
8 SERVINGS
New:
Ingredients
3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)
Preparation
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.
Ropa Vieja
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.
https://www.bonappetit.com/story/ropa-vieja-recipe
8 SERVINGS
New:
Ingredients
3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)
Preparation
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.
Ropa Vieja
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.
https://www.bonappetit.com/story/ropa-vieja-recipe
Chinese Eggplant with Minced Pork
Chinese Eggplant with Minced Pork
New: October 2017
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
New: October 2017
EDIT:
use 1 full lb of pork
use 1 Tb of garlic black bean sauce instead of doubanjiang
extra ginger
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken (宫保鸡丁)
New: October 2017
Ingredients
(this is a double recipe)
Marinade
2 tablespoon soy sauce
4 teaspoons Chinese rice wine or dry sherry (shao king)
1 tablespoon cornstarch
2.5 pounds boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
Sauce
2 tablespoon Chinese black vinegar, or balsamic vinegar (I used rice vinegar)
2 teaspoon soy sauce (dark)
2 teaspoon hoisin sauce
2 teaspoon sesame oil
4 teaspoons sugar
2 teaspoon cornstarch
1 teaspoon ground Sichuan pepper
Stirfry
3 carrots, peeled and minced
3 celery sticks, minced
2 red/yellow peppers, minced
4 tablespoons peanut or vegetable oil
16 to 20 dried red chilies (used birds eye/chili de arbol/thai chili, ideally 朝天椒,zhǐtiānjiāo "Facing heaven pepper")
2 bunch of scallions, white and green parts separated, thinly sliced
4 garlic cloves, minced
2 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts
Preparation
1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. Precook carrots, celery, peppers stir frying in batches on high heat.
4. Turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
5. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Add the pre-cooked vegetables. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
Adapted from: https://www.epicurious.com/recipes/food/views/kung-pao-chicken-51179600
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